Faraali Buckwheat Dhokla
by Kajal P Jobanputra
23 Sep 2012
This recipe has been viewed 9494 times
This dhokla has buckwheat, curd, coriander and mint.
Faraali Buckwheat Dhokla recipe - How to make Faraali Buckwheat Dhokla
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Dhoklas
2 cups buckwheat (kutto or kutti no daro)
2 tbsp curds (dahi)
salt to taste
3 tsp ginger-green chilli paste
1 tsp freshly ground black pepper powder
2 tsp roasted and powdered peanuts
2 tsp roasted and powdered sesame seeds (til)
3/4 cup chopped coriander (dhania)
1 tbsp waterchestnut (shingoda) flour
2 tsp oil
For The Coriander Dip
2 cups curds (dahi)
salt to taste
1 cup chopped coriander (dhania)
1 tsp chopped green chillies
1 tsp powdered peanuts
1 tsp roasted and chopped cashewnut
For The Garnish
chopped mint
paneer (cottage cheese) , mashed
Method
For the dhoklas
For coriander dip –
For the dhoklas
- For the dhoklas
- Dry roast the buckwheat and add the curds, salt,oil, shingara flour and mix well. cover and keep aside for 6 to 7 hours. Blend in a mixer to a smooth paste.
- Add the coriander, pepper powder, ginger-green chilli paste, peanuts powder and sesame seeds powder and mxi well.
- Grease a dhokla plate and pre-heat it for 8 minutes.
- Pour dhokla batter.
- Steam it for 12 to 15 minutes.
- Cool it. Cut into desired shapes.
For coriander dip –
- For coriander dip –
- In a grinder , combine the curd, coriander, salt, green chilli, peanuts powder and blend into a smooth paste.
- Add the cashewnuts and mix well.
- Serve dhoklas with this dip.
- Garnish with mint and paneer.
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